Zusammenfassung
Soja-Protein-Hydrolysate wurden durch Fermentation mitAspergillus oryzae undSaccharomyces rouxii hergestellt. Die durch Flüssig-Flüssig-Extraktion angereicherten flüchtigen Verbindungen wurden gaschromatographisch getrennt. Darunter wurden 7 Lactone durch Vergleich ihrer massenspektralen Daten und GC-Retentionsindexen mit Referenzsubstanzen identifiziert. Von diesen Lactonen werden 4 zum ersten Mal in Soja-Hydrolysaten beschrieben. Die Strukturbestimmung des Lactons 5 [3-Methyl-2(5H)-furanone] erforderte die Darstellung von 5 Isomeren. Die spektroskopischen Daten dieser synthetischen Verbindungen sind angegeben. Die mögliche Herkunft der Soja-Lactone wird kurz behandelt.
Summary
Soya protein hydrolysate was prepared by fermentation withAspergillus oryzae andSaccharomyces rouxii. Volatile organics thereof were isolated by solvent extraction. Among the components separated by gas chromatography, seven lactones were identified on the basis of mass spectral and GC retention data, and by comparison with authentic reference compounds. The identification of lactone 5 [3-methyl-2(5H)-furanone] necessitated the preparation of five isomers. Spectroscopic data for these synthetic compounds are reported.
Of the identified lactones, four are reported for the first time in soya hydrolysate. The possible origin of these compounds is briefly discussed.
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Liardon, R., Philippossian, G. Volatile components of fermented soya hydrolysate. Z Lebensm Unters Forch 167, 180–185 (1978). https://doi.org/10.1007/BF01122841
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DOI: https://doi.org/10.1007/BF01122841